Blueberry-Pecan Sour Cream Muffins

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These muffins are so super easy to make it’s almost a phone in. As a matter of fact, I whipped up a dozen pretty fast this morning for Tall & Handsome who had caught a bug of some kind Mother’s Day night and carried it over to the next day which happened to be his birthday. So, I spent that time administering TLC, which included – muffins!

One ingredient that helps this mix up quickly is baking mix like Bisquick. I must admit I’ve not used it often – I’ve always been a “from scratch” kind of gal, but just happened to have a fresh box on hand. I keep frozen blueberries and peaches in the freezer – so presto! Muffins in no time.

Blueberry-Pecan Sour Cream Muffins

2 cups baking mix (like Bisquick)

3/4 cup sugar

2 eggs, beaten

1 cup low fat sour cream

1 1/2 teaspoons pure vanilla flavoring

1 cup frozen or fresh blueberries

1/2 cup chopped pecans


1 tablespoon granulated sugar

1 tablespoon packed light brown sugar

  1. Preheat oven to 375 degrees. Grease a 12 cup muffin pan or line with foil liners. (You can also use a baking spray.)
  2. In a medium bowl combine baking mix and the 3/4 cup of sugar.
  3. In a small bowl combine the cup of low fat sour cream, 2 beaten eggs and vanilla flavoring,
  4. Pour into baking mix and stir until dry ingredients are just combined. Do not over mix.
  5. Fold in blueberries and pecans.
  6. Mix the 1 tablespoon of granulated sugar and 1 tablespoon of brown sugar together. Sprinkle over the top of the muffins.
  7. Bake for 20 to 25 minutes or until a toothpick inserted into a muffin comes out clean. Cool for 5 minutes.

*Tip: you can purchase chopped pecans if you want to save even more time.


Blueberry-Pecan Sour Cream Muffins

Blueberry-Pecan Sour Cream Muffins













Inspired by a Taste of Home recipe.

© 2016 Beverly Hicks Burch All Rights Reserved.

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